A delicious poached egg sandwich? Yes I want. A recipe for a crunchy sandwich with pesto mayonnaise, arugula and topped with a creamy poached egg.
A delicious sandwich with poached egg? I'm saying come on over. On this crispy bun that's covered with pesto mayonnaise, topped with nutty arugula and a creamy poached egg, you got a lunch full of flavor.
Is it difficult to make a poached egg? Not at all, if you use the following directions:
- The water should be boiling, but not boiling (the bubbles would push the egg apart).
- Use a fresh egg. Fresh eggs stay together well in the pan. An older egg could start to roam in the pan.
- Pour the egg into the water just above the pan. I use a cup in which I broke the egg and hold it just above the surface of the water and let it slide in very quietly.
If you use these tips, you can't go wrong.
Recipe poached egg sandwich
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Poached egg sandwich
- 2 sandwiches
- 2 tablespoons pesto mayonnaise
- 20 grams arugula
- 2 eggs very fresh
- Bring a pan of water to a boil (no bubbles on the surface).
- Meanwhile, cut the rolls open and brush the top with pesto mayonnaise.
- Then put a hand of arugula.
- Carefully break an egg over a cup and hold it just above the water surface. Gently slide it into the water.
- With a ladle, gently push the egg white over the egg yolk.
- Poach the egg for 3 (size S) to 4 (size L) minutes.
- Carefully remove the egg from the water with a slotted spoon and let it drain well.
- Repeat for the other egg.
- Place the poached eggs on the arugula and serve immediately.